In the vinyards of the Gramolere’s Farm, on the Langhe hills near Monforte, is produced a really good red wine: the Barbera.
It is vinified “in purity”, that is using only Barbera grapes. The color is an intense red ruby with light garnet nuances, due to the bottle aging.
Its elegant bouquet is a mix of pleasant fruity, floral and spicy perfumes which remind us of ripe cherry, wild rose and almond, with a delicate grassy aroma at the end.
The flavour of Barbera d’Alba D.o.c. 2013 is pretty hot (14 degrees of alcohol), soft, dry, slightly tannic and well balanced in its amount of acidity-sapidity. It ends with a nice bitter aftertaste.
To fully enjoy the pleasures of the table, let’s combine it to tasty dishes such as risottos, soups, fresh pastas filled with meat, gnocchi with cheese sauce, noodles with mushrooms or meat sauce, or with roasts, stews, boiled and grilled meat.
It also fits very well with simple aperitifs made of cold cuts and middle age cheese like the piedmontese toma or the robiola.
Open the bottle a bit before the tasting to encourage the release of aromas and the deposition of any sediment. Then serve it at a temperature of 18 degrees.
Giorgia Gamba
Joe, torinese D.o.c., annata 1981, si appassiona fin da giovanissima
alle gioie del palato scoprendo, grazie ai nonni, il buon vino e la cucina della sua terra.
Amante della buona compagnia, preferisce coltivare ed intrattenere i suoi affetti intorno ad una tavola sostanziosa, che sia quella della piola o dell'osteria più raffinata oppure, meglio ancora, se di casa propria.
Si diletta volentieri in cucina, sperimentando sempre nuovi e originali accostamenti enogastronomici.
Nel 2006, data la profonda passione per la Vitis Vinifera e la sua linfa, decide di diventare un Sommelier presso l'Associazione
F.i.s.a.r., in parole povere, beve e studia per quasi due anni fino al conseguimento del diploma finale, ottenuto fieramente in seguito a lunghe ed estenuanti degustazioni.
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Joe is from Turin, Italy. She started loving good wine and food since she was very young, discovering the joys of the palate, thanks to her grandparents.
She has always liked entertaining friends and her loved ones around a well stocked table, full of delicious dishes.
She is pretty happy in the kitchen as she likes trying new and original eno-gastonomical pairings.
In 2006, due to her deep love for wines, she became a Sommelier (wine taster) with the "F.i.s.a.r". association.
In short, she studied hard and drank wines for two years in a row until she got the final diploma, obtained after long and exhausting tastings.
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